Photo: Banana Coconut Spelt Muffins

Banana Coconut Spelt Muffins

These muffins are made with wholesome whole-grain spelt flour, which gives them a nice light texture to go along with the bold coconut and banana flavor.

12 muffins

Recipe Categories:

Breads and MuffinsBreakfast Vegan

Updated: Mon, 05/13/2019 - 9:16pm


Coconut Topping

  • ⅓ cup coconut flakes + ½ cup
  • 2 Tablespoons turbinado sugar

Flour Mixture

  • 1/2 cup shredded coconut
  • 2 cups whole spelt flour
  • 1 teaspoon baking soda
  • 1½ teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon sea salt

Banana Mixture

  • ¼ cup soy milk + 1 teaspoon cider vinegar
  • 1 cup mashed bananas
  • ½ cup liquefied coconut oil
  • ½ cup sucanat


  1. Preheat oven to 350° and line muffin pan with paper liners.
  2. To make the Coconut Topping, mix ⅓ cup coconut flakes and the turbinado sugar in a small bowl. Set aside.
  3. In a large bowl, mix ½ cup coconut, spelt flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
  4. Mix soymilk and vinegar in a small bowl. Let sit to curdle.
  5. Peel and roughly chop bananas. Gently mash with a fork to make 1 cup. Add the bananas to a food processor with the soy milk mixture and blend.
  6. Add in coconut oil and sucanat. Blend until bananas are entirely pureed.
  7. Pour banana mixture directly into flour mixture. Mix gently until just combined -- some clumps are okay.
  8. Fill muffin pan cups about ⅔ full with batter, then sprinkle with about 1 Tablespoon of topping. Bake for 20-25 minutes. Gently insert a toothpick or fork into the middle of a muffin. If it doesn’t come out clean, bake for another 5 minutes. Remove from oven and let cool. Enjoy!